Food Services Manager

The Food Services Manager oversees the day-to-day operation of the kitchen and dining room. The Food Services Manager is responsible for supervision of kitchen staff and volunteers, planning menus appropriate for a healthcare setting, inventory and procurement of food and supplies, and developing and implementing policies and procedures that promote a clean, healthy and hospitable environment. Essential Functions:Administrative Functions:Supervises, supports, and works alongside the kitchen team of three cooks, local volunteer groups and individual volunteers to ensure a healthy and hospitable food and dining experience for everyone. Provides training for new employees and volunteers, assigns work schedules, and directs overall operation of the kitchen. Ensures proper operation and upkeep of kitchen appliances and equipment. Performs inventory management and control and oversees ordering and coordination of food service deliveries. Utilizes donated food or discounted food from sources such as the food bank, USDA, and other sources to reduce costs. Maintains records to meet food bank requirements for documentation. Oversees efforts to form and foster creative partnerships with area restaurants, organic farms, food trucks, and other food service organizations. Food Preparation and Service:Plans menus in coordination with kitchen staff to provide nutritious meals appropriate for a healthcare setting while maximizing use of donated foods and food bank foods. Provides special diets as needed, including pureed, clearfull liquids, vegetarian, vegan, etc. Supervises staff and volunteers in cooking and preparing meals and leads meal preparation as needed. Prepares food for special events and activities, including monthly staff meetings and quarterly Board of Directors meetings. Food Safety and Sanitation:Ensures food preparation and service are performed within industry guidelines for prevention of foodborne illness. Promotes safety and infection control policies and procedures (i.e. proper hand washing, gloves, wet floor signs, etc.).Supervises kitchen staff and volunteers to ensure proper cleaning and sanitation of all kitchen, dining room, and storage areas and surfaces. Requirements Bachelor's or Associate's Degree in management, hospitalityfood services or nutrition preferred. Minimum two years' experience managing a professional kitchen including staff supervision, food purchasing and budget management, menu planning and implementation, and food preparation for large groups highly preferred. DC Food Handler License required.

Created: 2025-02-11